Chicken Dishes/ Curries/ Non Vegetarian/ Recipes

Chicken Masala

Rajesh’s sister-in-law is an awesome cook and very early into our marriage, she had given me a few recipes which were both vegetarian and non-vegetarian.  One of the non-vegetarian recipes was a mutton curry which I had never tried out.  But the other day, as I was going through my recipe book, I came across this recipe & I decided to give it a shot using chicken instead of mutton.


  • Chicken - 1 whole(about 2 lbs), cut into bite size pieces
  • Turmeric powder - 1/2 tsp
  • Salt - 1/2 tsp
  • For Masala:-
  • Onion - 1, large, chopped roughly
  • Coriander seeds - 1 tbsp
  • Cumin seeds - 1 tsp
  • Oil - 1 tsp
  • Grated coconut - 1/2 cup
  • Dried red chillies - 8 (more or less depending on your taste)
  • Cloves - 6
  • Cinnamon - 1'" piece
  • Garlic - 5 cloves
  • Ginger - 1" piece
  • Fennel seeds (Saunf) - 1 tsp
  • Poppy seeds (Khus khus) - 1/2 tsp
  • For the curry:-
  • Oil/ghee - 3 tbsp
  • Mustard seeds - 1/2 tsp
  • Onions - 3, large, finely chopped
  • Green chillies - 8, finely chopped
  • Curry leaves - 1 sprig
  • Tomatoes - 3, medium sized, finely chopped
  • Turmeric powder - 1/2 tsp
  • Water - 1 cup
  • Salt to taste (remember that the chicken has been marinated with a little salt)
  • Cilantro - finely chopped, green chillies - slit, curry leaves - 1 sprig - for garnish



Marinate the cut up chicken pieces in turmeric powder and salt.  Set aside to marinate for 30 minutes.


Heat oil and add the roughly chopped onions, coriander seeds and cumin seeds.  Fry till onions are soft.  Set aside to cool.


When cool, put the onion, coriander and cumin seeds mixture in a blender.  To this, add grated coconut, dried red chillies, cloves, cinnamon, garlic, ginger, fennel seeds and poppy seeds.  Blend all the masala ingredients to a smooth paste.  Set aside.


Heat oil/ghee.  Season with mustard seeds.  When the mustard seeds splutter, put in the finely chopped onions, green chillies and curry leaves.  Fry till golden.


Put in the finely chopped tomatoes and turmeric powder and mix well.  Fry till tomatoes are pulpy.


Add the blended masala and fry well till oil separates from the sides of the pan.


Put in the chicken pieces and mix well.  Fry for about 5 minutes till the pieces are well coated with the masala.  Add a cup of water and salt to taste and cool till done.


Garnish with slit green chillies, finely chopped cilantro and curry leaves.


Goes very well with white rice or with rotis too.


  • Go easy on the salt as little salt is added to the chicken pieces in the beginning.

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